Strawberry White Chocolate Bars (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 cup of white chocolate chips
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8 oz sweetened condensed milk (you can use fat-free if you’d like)
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One box (15.25 oz) of strawberry cake mix
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1 large egg
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1/2 cup of really soft, unsalted butter
# Instructions:
01 -
Heat your oven to 350°F first. Use aluminum foil to line a square 9×9 pan (makes cleanup simple!) and spray it generously with cooking spray.
02 -
Grab a handheld mixer and beat the softened butter in a large bowl. Keep going until it’s smooth and creamy.
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Pour the cake mix and crack an egg into the bowl with the butter. Mix on low. The dough will seem super thick at first, but keep mixing till it clumps together in thick chunks.
04 -
Take two-thirds of your dough and press it into the bottom of the pan so it’s flat. Scatter the white chocolate chips evenly on top. Pour the condensed milk over the chips, then pull apart the remaining dough into chunks (about 1 inch) and lightly press them all over the top.
05 -
Bake everything for about 27–30 minutes. The center might still wiggle just a bit, but the edges should be firm and have a slight golden color.
06 -
Set the pan on a wire rack and let it cool off for at least 2–3 hours. Better yet, leave it overnight for perfect slicing.
# Notes:
01 -
Store them at room temperature in a sealed container for up to 5 days.
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Keep them in the freezer for a maximum of 3 months.
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Inspired by Crazy for Crust.